Artículo
A new technological approach for ripening acceleration in cooked cheeses: Homogenization, cooking and washing of the curd
Vélez, María Ayelén
; Hynes, Erica Rut
; Rodríguez, Graciela Luisa; Garitta, Lorena Garitta
; Wolf, Irma Veronica
; Perotti, Maria Cristina
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Fecha de publicación:
06/2019
Editorial:
Elsevier Science
Revista:
LWT - Food Science and Technology
ISSN:
0023-6438
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
An innovative hard cooked cheese making routine that included the use of homogenization of milk fat, un-pasteurized cheese milk, cooking temperature modification and the inclusion of a curd washing step was studied on lipolysis, proteolysis, composition, volatile compounds profile and sensory attributes of cheeses. Experimental and traditional Reggianito type cheeses were made at pilot scale and analyzed during ripening (45 and 60 days). Ripening acceleration was observed in experimental cheeses based on an increase of lipolysis and proteolysis reactions, which resulted in both a volatile profile characterized by compounds derived from milk fat degradation and the intensification of flavour in the first months of ripening.
Palabras clave:
LIPOLYSIS
,
MILK FAT
,
PLASMIN
,
COAGULANT
,
VOLATILE COMPOUNDS
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Identificadores
Colecciones
Articulos(INLAIN)
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Articulos de SEDE CENTRAL
Citación
Vélez, María Ayelén; Hynes, Erica Rut; Rodríguez, Graciela Luisa; Garitta, Lorena Garitta; Wolf, Irma Veronica; et al.; A new technological approach for ripening acceleration in cooked cheeses: Homogenization, cooking and washing of the curd; Elsevier Science; LWT - Food Science and Technology; 112; 6-2019; 1-10
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